R.t. Recipe

Make pesto

Place basil leaves, pine nuts, grated Parmesan, garlic clove, lemon juice, kosher salt, and black pepper in a food processor. Pulse until coarsely chopped.

With the processor running, stream in the olive oil until the mixture emulsifies and reaches a spreadable consistency. Stop and scrape down the sides as needed. Taste and adjust salt, pepper, or lemon juice. If you prefer a thinner sauce, add up to 2 tbs more olive oil.

Transfer pesto to a small bowl and set aside. Makes enough for one sandwich with extra to spare (about 3/4 cup).

Prepare bread: Lightly brush the cut interior of the hoagie roll (or bread) with 1 tsp olive oil. Heat a skillet or griddle over medium heat and toast the cut sides until golden, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching carefully.

Warm salami (optional): To release oils and enhance flavor, lay salami slices in the warm skillet for 20–30 seconds per side until just glossy. Remove and set aside.

Season spinach: Toss baby spinach with 1/4 tsp salt and a pinch of freshly ground black pepper. This draws out a bit of moisture and seasons the greens.

Build the sandwich: Spread a generous 2–3 tbs (or to taste) of pesto on both cut sides of the toasted roll.

Layer ingredients on the bottom half in this order for balanced texture and flavor: 1) a layer of seasoned spinach, 2) roasted red pepper slices (about 1/4 cup), 3) warmed salami slices (6 slices), 4) fresh mozzarella slices evenly covering salami, 5) crumble 3 oz Cherry Glen goat cheese over the mozzarella. Drizzle optional 1 tsp balsamic glaze over the cheeses for brightness.

Close the sandwich and press gently. If you prefer the mozzarella slightly melted, place the assembled sandwich seam-side up in the skillet over low heat, cover for 1–2 minutes until cheese softens (do not overbake) or place under a broiler for 30–60 seconds, watching closely.

Slice sandwich in half, season top with a grind of black pepper, and serve immediately. Serves 1 hearty sandwich; pesto leftover keeps refrigerated up to 5 days.